# Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China

## TL;DR

This study explores how different mountain-basin regions in Xinjiang affect the chemical and flavor properties of Cabernet Sauvignon wines.

## Contribution

The study identifies specific volatile compounds and chemical markers that distinguish wines from four distinct mountain-basin regions.

## Key findings

- Malic acid is the main organic acid distinguishing the four wine regions.
- Methyl salicylate, ethyl caprate, and ethyl hexanoate are characteristic aromas in mountain front and intermontane basin regions.
- Ethyl butyrate is the characteristic aroma in the near desert region.

## Abstract

To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas.